Lenox’s Sancocho Recipe | Bon Appétit

“Sancocho is the sort of meals that tells tales by way of taste,” says chef Jhonny Reyes of Lenox in Seattle, certainly one of our Best New Restaurants for 2025. “For us, it’s a Sunday afternoon at abuela’s, the odor of garlic and culantro within the air, youngsters working round, and somebody all the time going again for seconds.”

Sancocho recipes differ primarily based on who’s cooking it and whether or not you’re tasting it in Puerto Rico, the Dominican Republic, or elsewhere. At Lenox, Reyes traces his household’s path from San Juan to New York Metropolis to Seattle, all the time staying rooted within the Afro-Caribbean and Latin American meals traditions of his ancestors. And, whereas the flavorful beef stew will be made with any sort of stew meat, Reyes builds his model on a base of brief ribs marinated in homemade sofrito.

Root greens are a standard addition: You’ll discover variations with candy potatoes, taro, yam, yuca, and extra, alongside hearty greens like kabocha squash, calabaza (pumpkin), or corn on the cob. This Puerto Rican sancocho recipe includes a hearty mixture, however be at liberty to combine and match as you please. As soon as every thing hits the pot, let it lazily bubble away on the stovetop. Quick ribs want an extended cooking time to interrupt down their connective tissue—don’t rush it! To test in the event that they’re finished, take away one from the pot to check if it’s fork-tender. If the meat falls off the bone simply, it’s prepared. The completed stew is scrumptious served with white rice, however it’s simply pretty much as good with nothing greater than a showering of cilantro. To reheat leftovers, heat gently over low warmth.

Chef’s word: A very good arduous sear on the brief ribs will add invaluable taste to your remaining stew, however be sure that to brush off any extra sofrito that could be clinging to them first. Forgoing this step will lead to undesirable burnt bits speckled all through the dish.